Paleo Cherry Walnut Skillet Cookie

PREHEAT the oven to 350°
PREPARE your dry mixture in a large mixing bowl, by quickly whisking together the mix, cinnamon, walnuts and dried cherries. Set aside.
PREPARE the brown butter: In a small (6”) heavy-bottomed, oven-safe skillet - such as cast-iron. 
MELT the butter over medium high heat, stirring continuously until melted. Continue to cook until the butter begins to froth, then pick up the pan by the handle (careful – it’s hot!!) and give it a vigorous swirl, making sure to move the butter around to coat the bottom and sides of the pan. Let it cook another 20-30 seconds and repeat the swirl. 
REMOVE it from the heat as soon as your butter starts to turn amber and smell nutty. It’s done. Watch it carefully, because it is very easy for brown butter to go from perfect to burned.
POUR the butter into the dry mixture and stir to combine. Set the pan back on to the stove; you will use it again in just a minute
ADD the beaten eggs to the mixing bowl and stir well to get everything incorporated.
ADD a little more butter (or nonstick spray) if the bottom and sides of the pan are not thoroughly greased from the preparation of the brown butter.
POUR the batter into the greased pan and smooth into an even layer. If using additional chocolate chips, sprinkle them over the top of the pie
BAKE for 15-18 minutes, depending on how you plan to serve the cookie cake. If you want to eat it family style (everyone grabs a spoon and eats it out of the pan), you will want it to be under baked in the center, so your baking time will be more like 14-16 minutes. If you would like to cut it into pieces to serve, like a pie, bake for 17-18 minutes
REMOVE from the oven and cool slightly before service, or cool completely before storing